Country Sourdough
18h cold ferment. Blistered crust, open crumb, keeps for a week.
$9.50
1.2 kg
Baked at 4am · sold out by noon
Honest bread,
baked slow.
We mill nothing, buy nothing, and rush nothing. Three ingredients, a wood fire, and eighteen hours of fermentation. That is the whole recipe.
Why we do it
A bakery is a clock. Ours starts at 4am and ends when the last loaf is sold — usually before noon. We refuse to sell anything we cannot explain in one sentence, and we refuse to keep anything overnight.
If the counter is empty at 10am, it means the fire ran hot and the bread ran out. That is the honest sign that the day went well.
Three ingredients
Flour, water, salt. The starter does the rest.
Eighteen hours
Cold fermentation. No conditioners, no improvers.
One fire
Everything bakes over the same embers since 2019.
Visit the counter
Doors open 4am. Bring a bag — we will not bag it for you.
Ember & Crumb 14 Kiln Street Old Mill District morning@embercrumb.co +1 (555) 018-4422Mon – Thu
4:00 — sold out
Fri – Sat
4:00 — 11:00